I like white chocolate. I do. It always sort of shocks me whenever people proudly exclaim “I HATE white chocolate!” I wonder why.
-It’s sweeter than milk chocolate, even creamier (mmm)
-It’s not dark chocolate (mmmm, dark chocolate…)
To tell you the truth, I don’t like milk chocolate. I like white and dark chocolate, but that’s beside the point. I had an epiphany as I was handing out some caramel brownies today; “What if I made white chocolate brownies and called them whities?” The result was history.
Okay, maybe not, but mmmm.
I simply modified the caramel brownie recipe a bit, discovered a little bit, and had fun. That’s the point of writing a recipe! Have fun! I added in some semi-sweet chocolate chips to cut down on the sweetness that the white chocolate might provide, and it complimented the recipe quite well, but you can OMIT them if you would like :].
White Chocolate “Whities”
4 large eggs
1 1/4 cup granulated sugar (I used my vanilla sugar. Mmm)
1 T. Vanilla Extract
12 ounces white chocolate chips, melted
1 cup (2 sticks) unsalted butter, melted
1 1/4 cup All Purpose Flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
-Preheat oven to 350, and line a 13″x9″ baking pan with parchment paper, allowing a 2″ overhang on either end. If you don’t have parchment, use foil and spray with nonstick cooking spray (I use the kind for baking)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar for 3 minutes on high (there might be some splashing, sorry), once the time is up, beat in the vanilla.
2. With the mixer on medium-low, gently pour in melted white chocolate chips, scrape down bowl and mix for about a minute on medium speed. Gently pour in melted butter, scrape down bowl and mix for another minute. (the reason behind this is to make everything nice and even, since the mixture will not change colors like it will when you use chocolate)
3. Mix together flour and salt, then gradually mix in the flour mixture, scraping down the bowl as you go (especially on the bottom). Turn the mixture to low speed, and add in chocolate chips.
4. Pour mixture into prepared pan and spread with spatula. Place pan into preheated oven for 35-40 minutes, until the top is golden brown and a tester inserted into the center (and area between the edge and the center) comes out clean. Allow to cool in the pan for at least an hour, then place into refrigerator for about an hour.
5. Lift “whitie” out of pan with the parchment or foil edges and place on a cutting board and cut into desired shapes.
Makes about 20 large whities (I made 80 small ones, and they were about an inch in size each)
EDIT: I have now discovered that maybe I wasn’t quite as original as I wanted to be. Darnit, they’re blondies. Har har. I’ll get my chance…